Fried chicken liver in savoy cabbage, pointed pepper and pear salad

Ingredients for 1 servings:

• 100 g chicken liver(s)
• 3 leaves of savoy cabbage, inner, light
• 1 small red pointed pepper
• 1 small shallot(s)
• 2 small pears
• 1 slice(s) bread(s) (grain bread)
• 1 serving of dressing, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Remove the midribs from the savoy cabbage leaves, blanch for about 4 minutes, rinse briefly with cold water, pat dry, roll up, and cut into fine strips. Deseed and quarter the pointed peppers, then cut into fine strips. Peel the shallot, first into slices, then into small cubes. Place everything in a bowl. Fry the chicken livers for about 5 minutes, season, and let cool. Peel, quarter, core, and dice the pears. Add the livers to the bowl and mix all ingredients well. Cut 1 slice of seeded bread (about 60 g) into small cubes, toast in a pan until crispy, and season to taste. Pour the salad dressing over the salad and mix. Arrange the salad on a plate and scatter the croutons over it.